Nut Processing Enzyme for Roasted & Dried Nuts (Crispness & Texture Enhancer)
Descripción del Producto
Nut Processing Enzyme is a specialized compound enzyme preparation designed to improve the crispness, texture, and overall eating quality of roasted and dried nut products. It is suitable for peanuts, sunflower seeds, walnuts, almonds, pistachios, and other nut and seed snacks.
Produced using biotechnology-based refining processes, this food-grade enzyme preparation helps enhance crunch, looseness, and palatability while supporting consistent finished-product quality. It is designed for simple use in soaking or pre-treatment solutions prior to roasting or further processing.
Características principales
- Stable enzyme activity and reliable performance
- No exaggerated activity claims
- Customizable specifications available
- Technical application support available
Beneficios
- Improves crispness and enhances texture
- Enhances looseness and overall palatability of nut kernels
- Helps elevate perceived product grade and value
- Supports uniformity and batch-to-batch consistency
Solicitud
- In-shell nut processing (e.g., walnuts, almonds)
- Shelled nut processing
- Roasted, seasoned, and flavored nut & seed snack production
Uso recomendado
Añadir 0.5‰–3‰ of Nut Processing Enzyme to the soaking solution. Dissolve fully in water first, then immerse nuts/seeds as needed. Adjust dosage based on your process conditions and desired crispness.
Presupuesto
- Apariencia: Polvo blanquecino
- Tipo de enzima: Compound enzyme activity
- Olor: Mild fermentation aroma
- Solubilidad: Water soluble
- Mesh Size: 40 / 60 / 80 mesh (customizable)
Embalaje
Se suministra en 1 kg/bolsa, bolsa sellada de papel de aluminio apto para uso alimentario. Tenga en cuenta que la imagen del producto es meramente ilustrativa. El empaque real puede diferir.
Quality Control Process
- Strain screening
- Fermentación
- In-process monitoring
